Pour the chicken broth into the stainless steel bowl of your Instant Pot, then place in the cauliflower, close the lid and close the pressure valve. Select the Pressure Cook/Manual button then select 5 minutes.
Allow the cooking cycle to complete, quick release the pressure valve and remove the lid once safe to do so. Press the keep warm/cancel button.
Puree the cauliflower and broth with an immersion blender or transfer to a blender.
Add in the remaining ingredients except the thyme and chives, and secure the lid and pressure valve. Press the pressure cook/manual and adjust the time to 10 minutes.
Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Remove the bay leaves. Serve topped with fresh thyme, chives or your preferred fresh herbs.